Marco Island Key Lime Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
7: Egg yolk,
1 1/2 cup: Chopped pecans,
2 can: Sweetened condensed milk,
3/4 cup: Graham cracker crumbs,
-, 14 oz
2: Lime rind, grated
1/2 cup: Key lime juice,
3/4 tsp: Cinnamon,
2: Lime rind, grated
1 1/2 tbsp: Sugar,
Whipped cream,
Directions:
PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and
butter in food processor, and add the crumbs, lime peel, cinnamon, sugar,
and mix till coarse. Press into a 10" pie plate, reserving some for garnish
if you like. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly
add condensed milk with the mixer running at medium, then add lime juice
the same way. Add peel and mix slowly. Pour mixture into the prepared
crust. Fill baking pan halfway with water, and place on lowest rack of the
oven. Place pie plate on rack above water, and bake at 300 degrees until
firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to
room temperature, then place in refrigerator to set and chill for about 4
hours. To serve, you may garnish with whipped cream and crust crumbs if you
like NOTES : The "Key" limes have a sharper taste than regular ones, but
theyre similar to the yellow limes you can find in Mexican markets. You
can use the regular limes, but the pie wont have the tartness its
supposed to.
Recipe by: Marco Island Resort
From: kmeade@ids2.idsonline.com (The Meades)
Date: Mon, 6 Jan 1997 16:48:30 -0500
Source from luhu.jp
butter in food processor, and add the crumbs, lime peel, cinnamon, sugar,
and mix till coarse. Press into a 10" pie plate, reserving some for garnish
if you like. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly
add condensed milk with the mixer running at medium, then add lime juice
the same way. Add peel and mix slowly. Pour mixture into the prepared
crust. Fill baking pan halfway with water, and place on lowest rack of the
oven. Place pie plate on rack above water, and bake at 300 degrees until
firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to
room temperature, then place in refrigerator to set and chill for about 4
hours. To serve, you may garnish with whipped cream and crust crumbs if you
like NOTES : The "Key" limes have a sharper taste than regular ones, but
theyre similar to the yellow limes you can find in Mexican markets. You
can use the regular limes, but the pie wont have the tartness its
supposed to.
Recipe by: Marco Island Resort
From: kmeade@ids2.idsonline.com (The Meades)
Date: Mon, 6 Jan 1997 16:48:30 -0500
Source from luhu.jp